Tamarind Candy

Process: Tamarind & Red Fruit Co-Fermented Washed | Origin: Huila, Colombia Tasting Notes: Grape, Molasses, Pineapple

Paradise Series: Rodrigo Sánchez & Team – Pitalito, Huila, Colombia

This expressive new release in our Paradise Series comes from Rodrigo Sánchez and his award-winning team in Pitalito, Huila — the same innovators behind some of Colombia’s most celebrated coffees. Known for their precision and creativity, Rodrigo’s team cultivates quality through a carefully managed plan that covers everything from fertilization and harvesting to the intricate science of fermentation.

This lot of Purple Caturra and Bourbon underwent a detailed co-fermentation washed process with red fruit juices and a touch of liquor. The team created a “mother culture” rich with natural microorganisms (lactobacillus and saccharomyces cerevisiae), developed from the coffee cherries themselves and fed with tamarind, fruit nectar, and molasses to reach the perfect balance of sweetness and acidity.

After 190 hours of fermentation, this vibrant culture was introduced to freshly harvested cherries for an additional 150 hours, with constant monitoring to maintain ideal Brix and pH levels. The result is a deeply expressive coffee that bursts with layered sweetness — tangy red fruit, tamarind spice, and rich toffee depth — while retaining clarity and balance.

This coffee reflects Rodrigo’s unmatched dedication to both craft and innovation, translating complex fermentation into something joyful and delicious.

Offered in 125 g cans, it’s a radiant, fruit-forward cup made to brighten the colder months.

This coffee is versatile and shines across all brewing methods.